Lunch / Dinner
Hot Beef Sandwiches with Mashed Potatoes
Hot beef sandwiches are classic diner fare, and this version has all the requisite components. Start with leftover sauce from the Pot Roast. Its concentrated flavor is perfect to stretch into a rosemary-enhanced gravy. Next, add the leftover roast right to the gravy. Top garlicky Texas toast with creamy mashed potatoes and the beefy gravy. With each bite you’ll think you’ve died and gone straight to hot beef heaven. Leftovers have never tasted this good!
FOR THE POTATOES, COOK:
FOR THE GRAVY, WHISK:
FOR THE SANDWICHES, COMBINE:
For the potatoes, cook potatoes in a pot of boiling salted water until fork-tender, 12–15 minutes. Drain potatoes; return to the pot and cook over low heat, stirring to remove excess moisture, 1 minute. Add sour cream, butter, and milk, and mash until smooth; season with salt and keep warm.
For the gravy, whisk together broth and flour.
Melt 1 Tbsp. butter in a saucepan over medium heat until foamy; add rosemary and sauté 1 minute, then discard rosemary. Whisk in broth mixture and reserved sauce, then simmer until gravy thickens, 5–7 minutes. Stir in vinegar and reserved pot roast; simmer to heat through, then season with salt and pepper and keep warm.
Preheat broiler to high with rack 6 inches from element. Line a baking sheet with parchment paper.
For the sandwiches, combine 1 stick butter and garlic; season with salt and pepper. Spread 1 Tbsp. butter onto each side of toast slices and place on prepared baking sheet.
Broil toast until golden on both sides, about 2 minutes per side.
To assemble sandwiches, top each slice of toast with mashed potatoes, gravy, and roast; sprinkle with parsley.
% Daily Value*
Total Fat 63g 96%
Saturated Fat 36g 180%
Cholesterol 204mg 68%
Sodium 826mg 34%
Carbs 53g 17%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.